The best way I've found to do smoked chicken is to cold smoke it to impart the smoke flavor (should only need 15 or 20 minutes of smoking) and then sear it off in a pan and finish cooking it in the oven.

+1 There is nothing wrong with finishing a smoked food over high heat. In fact most my ribs and chicken get finished over high heat. If you don't want to fire up another grill just throw them under the broiler. Another thing you will want to do is make sure there is a bit of separation from the skin and meat before cooking. Salt the skin (or brine) and let the bird chill in fridge for 4-8 hours. If you are brining you will want to dry well and then let rest in fridge. Pat the skin dry really well and smoke at a slightly higher temp, around 275-300. This alone may give you the bite through skin you are looking for.

After you brine them -- you are brining them, aren't you? -- let them air-dry on a rack in the fridge for a day or two. Even after a low-temp slow smoke, the skin will get crispy and stay that way if they're very dry going in.